痛风患者饮食控制相关知识的问卷调查-李朝霞

，［1］。，，“”［2］。，、36220153（）JOURNALOFSUNYAT-SENUNIVERSITY（MEDICALSCIENCES）Vol．36No．2Mar．2015：2014－12－17：，，E－mail：[e-mail]；*，，，，E－mail：[e-mail]1，1，1，2，1，1*（1．，510120；2．，511400）：【】，。【】175，、12。【】150，4．3±1．5。≥6，22．0％。3／4、，66．0％，8．7％，40．7％，76．0％，14．7％、12．7％40．0％、。Logistic、。【】，，，。：；；；：R589．7：A：1672－3554（2015）02－0306－07QuestionnaireSurveyEvaluatingGout-RelatedDietControlKnowledgeonPatientswithGoutLIZhao-xia1，LIQian-hua1，MOYing-qian1，LIUHai-jun2，ZHENGDong-hui1，DAILie1*（1．DepartmentofRheumatology，SunYat-SenMemorialHospital，SunYat-SenUniversity，Guangzhou510120，China；2．GuangzhouPanyuCentralHospital，Guangzhou511400，China）Correspondingto：DAILie，E-mail：[e-mail]：【Objective】Toinvestigategout-relateddietcontrolknowledgeofpatientsandidentifythetargetofhealtheducationforpatientswithgout．【Methods】175continuouspatientswithprimarygoutwereinterviewedwithself-designedquestionnaireincludingpatient'sdemographicdata，theassessmentofdiseaseburdenand12questionsaboutdietcontrolknowledge．【Results】150validquestionnaireswerecollected．Themeanofallpatients'correctlyanswereditemswas4．3±1．5．Theparticipantswereconsideredhavingdietcontrolknowledgeifheorshecorrectlyanswered≥6itemsandtherateofhavingknowledgeforallpatientswas22．0％．Threefourthsofpatientswerewellinformedaboutthehazardofseafood，organmeatoralcoholforgoutcontroland66．0％knewthatred-meatwillincreaseserumuricacid（sUA）．Only8．7％ofpatientsknewthatlow-fatdairyproductscouldlowersUA，and40．7％stillthoughtpurine-richvegetableswerebadforgoutpatients，76．0％thoughtthatsoyproductscouldincreasesUA．Therewere14．7％，12．7％and40．0％ofpatientswhowereawarethatfruitsrichinfructose，sugar-sweetenedsoftdrinksandfruitjuiceswereunfavorabletogoutcontrol，respectively．Logisticregressionrevealedthatgenderandacuteattackfrequencysignificantlypredictedthatpatientshaddietcontrolknowledge．【Conclusion】Goutpatients'knowledgeofgout-relateddietcontrolwasout-of-date，especiallyaboutsomenewriskfactorsandprotectivefactors．Patients’educationinfutureshouldbeemphasizedontheupdateofgoutdietcontrolknowledge，especiallyformalepatientsandpatientssufferedrepeatedgoutattack．Keywords：gout；dietcontrol；questionnaires；patients［JSUNYat-senUniv（MedSci），2015，36（2）：306－312］CMYKDOI:10.13471/j.cnki.j.sun.yat-sen.univ(med.sci).2015.00502、，。，。［3］。，，，，。，［4］。，，，、，［5］。，，。11．12013820144，1977（ACR），、、。1．2，、12（），3～6。、、、（、、、、、）。，，。1．380％，。122012ACR［5］［6］，，、“”。≥6。1．4SPSS13．0。±（）、。、，Logistic，P＜0．05Logistic。P＜0．05。22．1175，2580％，150。1。90．0％，（5．8±5．9），5．9±7．9。15040．7％，14．0％，10．7％，42．0％，5．3％，38．0％，17．1％，38．7％，24．0％，7．4％。2．24．3±1．5，4．0（3．0～5．0）。22．0％。，63．3％“，”，24．7％“，”，11．3％“，”，1“，”。2．32。94．0％83．3％，90．7％，6．7％“，”。66．0％。8．7％。40．7％，26．7％。76．0％，．307CMYK（）361LogisticTable1Diseaseassessmentandmono－factorlogisticanalysisforawarenessofdietcontrolknowledgeinpatientswithprimarygoutVariableGenderMale（％）Female（％）Age／yearsEducationlevel（％）ElementaryschoolorbelowJuniorhighschoolHighschoolTechnicalschoolCollegeoraboveWorkability（％）FulltimePart－timeDisabilityRetiredDurationofgout／yearNumberofinvolvedjointsOnlyonejoint2～3joints4～9joints10jointsoraboveFrequencyofvisitinggoutdoctorperyearAtleastevery3monthEvery6monthIrregularThefrequencyofgoutflare（％）1～2timesperyear3～4timesperyear5timesperyearoraboveValue135（90．0）15（10．0）53．0±15．432（21．5）37（24．8）37（24．8）20（13．4）23（15．4）59（39．3）18（12．0）3（2．0）70（46．7）5．81±5．927（18．0）51（34．0）50（33．3）22（14．7）21（14．0）2（1．3）127（84．7）64（42．7）33（22．0）53（35．3）Awarenessrateofdietcontrolknowledge／％18．553．3－12．529．721．620．026．123．711．1024．3－25．933．312．013．633．3020．526．633．39．4Pvalue0．040．8980．5410．0920．3240．4690．2060．6980．2600．9990．9410．0450．0600．5010．1270．2950．4320．9990．1950．0250．0230．009OR0．1990．9982．9621．9311．7502．4710．40201．0310．9061．4290．3900．45100．5153．4724．800Lower0．0660．9740．8380．5220．3840．6080．08200．4580．8220．5050．1160．10200．1891．1851．488Upper0．5991．02410．4697．1417．96910．0321．966－2．3210．9984．0381．3092．004－1．40610．17615．48795％CIforOR，2．7％。14．7％、12．7％40．0％、。38．7％，，4．7％。2．4、，Logistic，、，、、、、、（1）。、，Logistic，（18．5％VS53．3％，OR0．139，95％CI0．041～0．471，P＝0．002）、51～2／（9．4％VS26．6％，OR0．258，95％CI0．082～0．811，P＝0．020）308CMYK22Table2Participant'sanswersoftwelvequestionsrelatedtodietcontrolknowledge（n＝150）ThequestionsandoptionsQ1．Howdoyouthinkredmeats（likepork，mutton，andbeef）willinfluencegoutcontrol？A．Itwillincreaseserumuricacid，andisbadfordiseasecontrol1）B．Itwilldecreaseserumuricacid，andisgoodfordiseasecontrol．C．Noinfluence．Q2．Howdoyouthinkseafood（suchasshrimp，crabandshellfish）willinfluencegoutcontrol？A．Itwillincreaseserumuricacid，andisbadfordiseasecontrol1）B．Itwilldecreaseserumuricacid，andisgoodfordiseasecontrolC．Noinfluence．D．Itdependsonpurinecontents．Seafoodhighinpurineisbadfordiseasecontrol，andlowinpurinehasnoinfluence1）Q3．Howdoyouthinkorganmeatsinfluencegoutmanagement？A．Itwillincreaseserumuricacid，andisbadfordiseasecontrol1）B．Itwilldecreaseserumuricacid，andisgoodfordiseasecontrol．C．NoinfluenceD．UnknownQ4．Howdoyouthinkalcohol（includingbeer，wineandspirits）influencegoutmanagement？A．Itwillincreaseserumuricacid，andisbadfordiseasecontrol1）B．Itw